RSS Feed

Category Archives: Recipes

Praline Banana Splits

Posted on August 23, 2012 by amydeline

I’m going to disappear for a couple weeks. Not completely vanish, but I’m going to take a little break off of new posts. There are a few things around this blog that require a bit of housekeeping, namely the Recipe Collection and Gallery pages, which I haven’t updated in nearly two years. Eek! So, I’m going to spend a little time focusing on cleaning up a few things around the site that have been nagging at me before resuming new posts.

Before I vanish, I wanted to leave you with something delicious. Mouth-watering inspiration came to me in the form of National Banana Split Day, which will take place on August 25. My twist on a banana split includes one-ingredient banana “ice cream”, caramelized banana halves, and a decadent pecan praline sauce. Yeah…bananas and praline. Yum. 

You may have run across fancy banana ice cream makers out there, but no specialized tool is required to make this perfectly creamy banana confection. A regular food processor or a good blender will do the trick! And since our “ice cream” is made with pure naturally-sweetened, naturally fat-free banana, you can afford to have a little more fun with the toppings, like this pecan praline sauce. Once you try this sauce, you’re going to want to pour it over everything. In fact, I plan to make a second batch to drizzle over my husband’s birthday cheesecake. Best yet, made with fat-free milk, it’s a lighter version than many cream-laden praline sauce recipes, with no sacrifice to the crave-worthy end result.

Enjoy, folks! I’ll be back with you soon and in the mean time, keep an eye around the site for updates!

Praline Banana Splits

Ingredients

For the Praline Sauce*

  • 1 teaspoon butter
  • 1/6 cup pecans, chopped
  • 1/2 cup dark brown sugar
  • 1/3 cup milk (fat-free works well)
  • 1 1/2 teaspoon cornstarch
  • Pinch of salt

For the Caramelized Bananas

  • 1 banana, peeled and sliced in half lengthwise
  • 1 teaspoon butter
  • 1 teaspoon brown sugar

For the Banana “Ice Cream”

  • 3 medium or 4 small bananas, sliced and well-frozen

Directions

For the Praline Sauce: Stir the cornstarch and salt into the milk. Set aside. Melt the butter in a pan over medium heat. Add the pecans and cook for 1-2 minutes, stirring frequently, until lightly toasted. Reduce the heat to low and stir in the brown sugar, until it begins to soften and melt. Whisk the milk mixture into the pecan mixture. Raise the heat back to medium. Continue whisking until the mixture bubbles and thickens, about 1-2 minutes. Remove from the heat and cool slightly.

For the Caramelized Bananas: Combine the butter and brown sugar in a pan over medium heat. Once the butter has melted, place the banana halves in the pan, cut-side down. Gently move the bananas in the pan so that the cut-side becomes coated with the butter and sugar. Cook for 3-5 minutes, until the cut-side develops a golden brown crust. Remove from the pan and cool slightly. Cut each banana half into half crosswise.

For the Banana Ice Cream: Place the frozen bananas pieces into a food processor or blender. Begin by pulsing the slices until they are mostly broken up. Then, continue blending the mixture until it’s smooth and creamy like ice cream.

To Assemble the Banana Splits: Place a large scoop of the banana ice cream in each bowl. Arrange two of the bananas pieces on the sides. Top with a tablespoon or two of the warm praline sauce. Garnish with additional pecans, if desired.

Makes 2 generous banana split sundaes

Recipe for the Praline Sauce adapted from the EatingWell recipe found HERE.

5 Comments

Posted in Desserts, Food, Fruit, Ice Cream, Recipes and tagged , , , , , , , , , . Bookmark the permalink.

Creamy Chipotle Tomato Soup

Posted on August 19, 2012 by amydeline

We have one of those Kinect sensors for the Xbox 360. We bought it on a whim a few months ago, in search of something fun and active to do as a family while we were all cooped up during the chilly winter months. We picked up a few games for the kids and ourselves and we played them often for about two weeks time. Then, our enthusiasm for our new toy waned and the games have gathered dust since.

Mostly, we use the Xbox 360 for watching movies and shows through Netflix. And my husband enjoys the convenience of the Kinect’s voice-command abilities. I, however, have been unable to get comfortable with shouting commands at the little sensor which sits perched on top of my tv. It just feels so We’re the Jetsons to me. Just can’t do it.

My husband, amused at my apprehension to talk to the machine, got a bit surly with it the other night. He started yelling at it, Xbox, make my dinner. Xbox, take a hike. Xbox, smell my feet. At each command, Xbox, upon hearing its name, would stop and try to process the request. Poor, confused Xbox was dutifully attempting to identify and obey each given command, while we sat by and giggled as it struggled.

Well…I’m pretty sure my husband broke the sensor with this little game. It hasn’t worked correctly ever since. It now requires most commands to be repeated multiple times or firmly shouted before it responds. It appears we’re dealing with a little case of boy-who-cried-wolf. The Xbox no longer believes we’re serious when we call it. Either that or it’s just angry and being difficult. It’s smart. It’s learning. And it freaks me out.

Thankfully, I am not reliant on the Xbox for doing my laundry or cooking my dinner.

We’re right about at that time of year when gardeners are proudly reaping the fruits of their labor in the form of baskets full of ripe, delicious tomatoes. I myself did not undertake trying to grow anything more than a few herbs and a beautiful flowering plant, which I promptly killed. I can grow some darn fine humans, but the ability to grow things in dirt eludes me. I buy my tomatoes at the grocery store and they have been garden-fresh, ripe, and delicious lately…the perfect tomatoes for fresh tomato soup. At any other time of the year, you might be wise to use canned tomatoes when making tomato soup, but now is the perfect time to use the season-peak ones you’re harvesting from your gardens or picking up in local farmer’s markets.

I give my tomato soup a spicy, smokey flavor with the addition of a chipotle pepper. A bit of heavy cream balances the spice and gives the soup a rich texture. The soup is garnished with a few homemade croutons and a couple dashes of chipotle tabasco sauce. On the side, I served a simple mixed green salad tossed in a ginger vinaigrette and grilled brie and gouda with bacon on French baguette. I’m fairly certain that the Xbox would have been incapable of coming up with something so perfectly simple and delicious as this…but don’t tell the Xbox I said that.

Creamy Chipotle Tomato Soup

Ingredients

  • 3 pounds ripe tomatoes, peeled and deseeded, coarse chopped*
  • 2 tablespoons olive oil
  • 1 small red onion, chopped
  • 2 garlic cloves, smashed
  • 1/2 cup vegetable stock
  • 1 chipotle pepper (from a can of chipotles in adobo)
  • 3 tablespoons tomato paste
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • Cayenne pepper, to taste
  • Chipotle Tabasco Sauce, optional (for garnish)

*Click HERE to see my photo guide on how to peel and deseed tomatoes.

Directions

Heat the olive oil in a large pan over medium heat. Add the onion. Cook for 7-10 minutes, stirring frequently, until tender and translucent. Add the garlic and cook for another minute or two. Add the tomatoes, vegetable stock, chipotle pepper, and tomato paste. Simmer over medium/medium-low heat for about 25 minutes, stirring frequently. The tomatoes should almost completely break down during the cooking time. Allow the mixture to cool slightly, then transfer to a food processor or blender. Blend until smooth, then return to the pan. Add the cream. Season with salt, to taste (about 1/2 teaspoon should do the trick). Add cayenne pepper, to taste, if additional spiciness is desired. Warm gently over medium-low heat.

Garnish with a few dashes of chipotle tabasco and homemade croutons.

Makes 2 generous servings

* For the homemade croutons, simply toss a few chunks of French bread in a bit of olive oil, season with cajun seasoning or any other seasoning, then bake in a 375 degree oven until toasted, about 10 minutes or so.

2 Comments

Posted in Food, Main Course, Recipes, Side Dishes, Vegetable and tagged , , , , , , , , , , , . Bookmark the permalink.

How to Peel and Deseed Tomatoes

Posted on August 19, 2012 by amydeline

Using fresh tomatoes in homemade sauces and soups (like the creamy chipotle tomato soup I’ve got coming for you) often requires starting with peeled and deseeded tomatoes. Fortunately, peeling tomatoes is easier than you may expect. Just let a bit of boiling water do all of the work! Here are a few simple steps for easily peeling tomatoes.

Step 1: Start with beautifully ripe, seasonal tomatoes.

Step 2: Cut a small ‘X’ into the non-stem end of the tomato.

**It’s a good idea to use a paring knife to cut out the tough green stem end at this point. It will help the skin to slip off easier and will save you from removing it later. 

Step 3: Bring a pot of water to a rolling boil.

Step 4: Insert the tomatoes into the water for about 1 minute.

Step 5: Remove the tomatoes using a slotted spoon and place in a bowl of ice water. The skin should be practically falling off on its own.

Step 6: Use your fingers to slide the skin from the tomato. If necessary, use a paring knife to remove any remaining peel.

**Use the paring knife to cut out the green stem end, if you haven’t already.

Step 7: Cut the tomatoes in half. Gently squeeze the tomatoes to remove the seeds. Use your clean fingers to remove the seeds from any small pockets. 

2 Comments

Posted in Culinary Techniques, Food, Vegetable and tagged , , , , , . Bookmark the permalink.

Julia Child’s Beef Bourguignon

Posted on August 14, 2012 by amydeline

Julia Child was one of America’s first (and dare I say greatest ) culinary celebrities, in a time long before shows like The Next Food Network Star or Top Chef sought to discover such talent. She was just a woman with a passion for good food, which led her down the gastronomical path that ultimately brought her into America’s kitchens. It was her passion for food which led her on the journey. It was her charm, relatability, and contagious adoration of food which grabbed the attention of adoring fans all around the world.

Julia changed the way home cooks thought about food. She knew that good food wasn’t exclusive to restaurant kitchens, prepared by professional chefs. She made expert culinary techniques accessible to everyone, in a manner which could inspire even the most novice cook to jump in head first. Because Julia understood that we learn best through trial and error. She understood that there is no such thing as a bad cook, only cooks who needed more practice. And she understood that even the most experienced cooks encountered the occasional kitchen disaster. She’d say, “Cooking is like love; it should be entered into with abandon or not at all.”  

Julia viewed food as one of the greatest pleasures in life, a pleasure worth the small sacrifice of a wider waistline. (Who needs to be a size 4 anyway???) She embraced cooking as an art form akin to ballet. And she cooked with the same inspired strokes of an artist to create timeless gastronomical masterpieces. But she was often criticized by nutrition-minded individuals for her use of rich ingredients, like butter and cream, which in excess could lead to health problems. To those criticisms, she responded, “Everybody is overreacting. If fear of food continues, it will be the death of gastronomy in the United States. Fortunately, the French don’t suffer from the same hysteria we do. We should enjoy food and have fun. It is one of the simplest and nicest pleasures in life.”  

I love this woman. And having lived to be two days short of 92 years old, a lifespan which she attributes to a regular diet of gin and red meat, I’d say she knew what she was talking about. Well-prepared food is a pleasure to be enjoyed, even within the framework of a healthy lifestyle.

Julia understood what really mattered. She knew that good food needn’t be complicated with elaborate presentation. She would say, “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” That’s all it really takes, isn’t it? It’s like this beef bourguignon, perhaps her most famous recipe and the subject of her very first televised episode of The French Chef on PBS. It’s a stew (with a fancy name that’s fun to say). But it’s a stew all the same, certainly not something most would consider fine dining. And yet, it’s probably one of the most delicious dishes you’ll ever eat.

I started making beef bourguignon a few years ago as our Christmas dinner. I suppose it’s become our tradition at this point. We entertain a large crowd on Christmas and for a few years, I experimented with various menus, all delicious, but the beef bourguignon stuck. It’s enjoyed by everyone at the table and best yet, can be fully prepared the day before. In fact, it’s even better after sitting in the fridge overnight!

In honor of what would have been Julia’s 100th birthday (August 15), I prepared her infamous beef bourguignon. (I certainly wasn’t going to cook the roast suckling pig.) Beef Bourguignon is normally a recipe I would save for the colder months when it’s lovely to have the house warmed with the slow-cooking oven and flooded with the rich aromas of the dish. But when I think of Julia, I think of beef bourguignon, and so it had to be.

The original recipe can be found in Julia’s first book, Mastering the Art of French Cooking. She was a wise woman who fully recognized that some of the recipes contained in the book may require stretching one’s budget, waistline, time, and schedule, but such are the sacrifices we make in the name of something wonderful to eat. Like many of the dishes in her book, this dish takes some time, but there’s no step too complicated for even the most novice chef. Heed Julia’s advice and cook with abandon. As with many of the world’s greatest pleasures, anything worth having is worth the work it takes to get there.

While I waited for my beef bourguignon to finish cooking, I turned on some music and danced in the kitchen with my boys. Then I poured myself a glass of wine and spread some creamy brie onto slices of French baguette. I’m pretty sure Julia would have approved.

Happy 100th, Julia and Bon Appétit!!

Julia Child’s Beef Bourguignon
Boeuf a la Bourguignonne

(In my own words. Very slightly modified from the original.)

Ingredients

  • 1/2 pound bacon, chopped
  • 1 tablespoon olive oil
  • 3 pounds lean stewing beef (cut into approximately 2″ chunks)
  • 1 carrot, sliced (or 10-15 baby carrots, coarse chopped)
  • 1 onion, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons flour
  • 3 cups full-bodied red wine
  • 2 – 3 cups beef stock
  • 1 tablespoon tomato paste
  • 2 cloves garlic, smashed
  • 1/2 teaspoon thyme
  • 1 crumbled bay leaf (optional)

For the brown-braised onions (Oignons Glacés à Brun)

  • 1/2 bag frozen white pearl onions, defrosted and patted dry
  • 1 1/2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup beef stock or beef broth
  • Salt and pepper

For the sautéed mushrooms (Champignons Sautés au Beurre)

  • 1 pound mushrooms, quartered
  • 4 tablespoons butter
  • Salt and pepper

Directions

Gather and prepare your ingredients prior to cooking. Chop the bacon, chop the beef, chop the veggies, smash the garlic… Preparing your ‘mise en place’ will help things go smoothly once you’ve fired up the stove.

Preheat oven to 450 degrees.

Arrange the beef chunks in a single layer on a tray lined with paper towels. Use additional paper towels to thoroughly pat the beef dry.

*Damp beef will not brown properly.

*Julia recommends chuck beef for stew meat. I usually use the precut ‘stew beef’ from my grocery store. It saves me a few minutes of prep time, which is invaluable when you’re cooking while three young boys threaten to tear the house (or each other) apart.

In a large dutch oven pan, heat the olive oil over medium heat. Add the bacon and cook for several minutes, until the bacon is browned and has released most of its fat. Use a slotted spoon to remove the bacon, leaving the fat in the pan.

*Julia’s recipe calls for a 6 ounce piece of chunk bacon, cut into lardons. Regular sliced bacon will work just fine!

*Any large, stove and oven-safe pan with a tight fitting lid will do the job. I use a 9-quart Le Creuset enameled  cast iron french oven pan.

Over medium/medium-high heat, brown the beef in the bacon fat for a minute or two on each side. Do not overcrowd the pan. The beef should quickly develop a nice caramelized brown on the surface. Turn the beef to brown on all sides, then remove with a slotted spoon and set aside. Repeat until all of the beef has been browned.

*You do not want to steam or boil the beef. If your beef is not browning properly, it is either due to the heat not being high enough, the pan being over-crowded (which lowers the heat of the bacon fat), or the beef being too damp. Try adjusting each of these conditions.

Once all of the beef has been browned, add the carrots and onions to the pan. Cook for a few minutes until they develop a golden brown color. Then, carefully pour out the excess bacon fat, leaving the veggies in the pan.

Add the beef and bacon back into the pan. Toss with salt and pepper. Then, sprinkle the flour over the mixture and toss again. Place the pan, uncovered, on the middle rack of the preheated oven for 4 minutes. Toss the mixture, then cook for 4 more minutes.

Remove the pan from the oven and reduce the heat to 325 degrees.

Add the wine*, beef stock, tomato paste, garlic, and thyme. Add just enough beef stock to barely cover the beef.

*Julia recommends Beaujolais, Cotes du Rhone or Burgundy. I use whatever dry red I have on hand, usually Merlot, Cabernet Sauvignon, or Pinot Noir. Use something you enjoy drinking. While you’re at it, go ahead and pour a glass. Julia wouldn’t mind. In fact, I think she would have encouraged it. Cheers!

Bring to a simmer on top of the stove. Then, cover the pan, and place it in the oven. Cook, covered, for about 3 hours. Adjust the temperature slightly, if necessary, so that the liquid maintains a gentle simmer throughout the cooking time.

While the beef is cooking, prepare the onions and mushrooms.

For the onions:

Heat the butter and oil in a sauté pan over medium heat. Add the onions and cook for about 10 minutes, occasionally shaking the pan to allow the onions to roll around in the pan and brown on all sides. Then, add the beef stock. Bring to a simmer, then lower the heat. Cover and simmer slowly for about 15-20 minutes. Check the pan towards the end of the cooking time. Most of the liquid should have evaporated and formed a brown glaze around the onions. Season with salt and pepper. Set aside.

*Julia’s recipe calls for fresh, peeled white onions, about 1″ in diameter. Since my grocery store does not regularly carry the small onions, I use about 1/2 a bag of frozen white pearl onions. The added convenience is that they’re already peeled! Just be sure to defrost completely and pat dry before sauteeing. Fresh onions will require longer cooking time, about 40-50 minutes.

For the mushrooms:

Heat the butter in a sauté pan over medium-high heat. Add the mushrooms. Cook for  about 10 minutes, stirring frequently.

*The mushrooms will at first appear to absorb the melted butter, but will eventually release the butter and their own liquid. As the liquid evaporates, the mushrooms will acquire a golden brown color.

Season with salt and pepper, then set aside.

Once the beef has finished cooking, carefully pour the mixture through a sieve or strainer. Allow the sauce to collect in a large measuring cup (the 4-cup kind) or glass bowl. Return the beef and bacon to the dutch oven pan. Discard the carrot and onion pieces.

Arrange the brown-braised onions and sauteed mushrooms over the beef.

Allow the sauce to rest for a few minutes. The excess fat will rise to the surface as it rests. Use a spoon to collect and discard the excess fat. Repeat until much of the excess fat has been discarded.

You should have about 2 – 2 1/2 cups of sauce. If you have much more than this, pour the sauce into a small saucepan and simmer uncovered until it’s reduced a bit. It should be quite flavorful and thick enough to lightly coat the back of a spoon. Taste and adjust the seasoning with salt and pepper, as desired. Pour the sauce over the beef, mushrooms, and onions.

Serve over boiled potatoes or hot-buttered noodles. Julia recommends a side of buttered peas as an appropriate veggie side.

This dish reheats exceptionally well. Simply bring to a gentle simmer on the stovetop for a few minutes, until all components are heated through.

If you’ve got 30 minutes to spare, you can watch Julia cooking her beef bourguignon during the first episode of The French Chef  HERE.

37 Comments

Posted in Beef, Culinary Techniques, Food, Main Course, Recipes, Vegetable and tagged , , , , , , , , , , , , . Bookmark the permalink.

Barbecue Bacon Mango Pizza

Posted on August 13, 2012 by amydeline

The sun is barely risen. I’m lying in bed and I can feel sweet warm breath rhythmically hitting my face. I slowly open my eyes and find myself nose to nose with Lucas, my three-year-old, who climbs into bed with me each morning. I put my arms around him, then close my eyes and pretend to be asleep. He plays with one of my earrings, trying to remove the small silver leaf from my ear. After a moment, he abandons the earring and begins running his tiny fingers over my eyebrows. Behind me, I can feel my five-year-old, Liam, trying to braid my excessively long hair. Lucas becomes bored with my eyebrows and begins trying to forcefully push my eyelids open. I roll over to face my Liam. Liam pushes his nose closer to mine and whispers, I love you, Mommy. I kiss his nose. The baby begins to peep through the monitor, wordlessly begging to join the family snuggle time. My husband rolls out of bed to grab the baby. Once in our bedroom, our sweet baby James crawls over his brothers to get on top of me. He puts his wide open mouth onto my cheek. I think it’s a kiss. A very sloppy kiss. Then he tries to jam his finger into my mouth to touch my teeth. I rouse myself then, to bring the boys downstairs for breakfast before my little amateur dentist gets too aggressive.

I’ve come to realize that I belong to my children as much as they belong to me. We belong to each other. It’s a thoroughly symbiotic relationship.

More than anything, I want my family to feel loved in the same way they so generously give their love to me. And one of the ways that I show my love is through fresh and delicious food, carefully crafted into delicious meals we can enjoy as a family, like this barbecue bacon mango pizza. This pizza is inspired by one of the recipes provided by The National Mango Board in a booklet they sent along with a shipment of beautiful ripe mangos. It instantly reminded me of a sweet and savory Hawaiian pizza, only substituting the ham for bacon and the pineapple for mango. Genius. Only I took that idea a little further by coming up with a homemade mango barbecue sauce, rather than slathering on something store-bought.

Though unplanned, the preparation of this pizza became a family affair. Small noses came running at the scent of bacon. Small hands stole said bacon. Small mouths gobbled up an entire mango before I had a moment to protest. We dubbed the afternoon Mangofest. There were tears when the last of the mango had been devoured, but smiles returned once this pizza was presented. Definitely a family pleaser! Best yet, the recipe for the barbecue sauce will make more than you need for the pizza…perfect for grilled mango barbecue chicken breasts the next day!!

Barbecue Bacon Mango Pizza

Ingredients

For the mango barbecue sauce

  • 1 tablespoon olive oil
  • 1/2 small red onion, chopped
  • 1 1/2 teaspoons garlic, minced
  • 1 (15-ounce) can tomato sauce
  • 1 1/2 cups fresh mango puree (2 medium mangos should do the trick)
  • 4 tablespoons tomato paste
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper (plus more, if desired)
  • Salt (optional), as desired

For the pizza

  • 1 12″ pizza crust
  • 1/2 red onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 mango, chopped*
  • 6-8 slices bacon, cooked and chopped
  • 3/4 cup mozzarella cheese, shredded
  • Fresh parsley, chopped

* Click HERE to see my photo guide on how to chop a mango.

Directions

To prepare the mango barbecue sauce: Heat the olive oil in a large pan over medium/medium-low heat. Add the onion and cook for 5-7 minutes until tender and translucent. Add the garlic and cook for another minute or two. Add all other barbecue sauce ingredients and stir to combine. Bring to a very gentle simmer, then reduce the heat to low and simmer for about 25 minutes, stirring occasionally to prevent burning. Allow the sauce to cool, then use a food processor or blender to puree until smooth. Taste the sauce and adjust seasoning as desired. Refrigerate until using.*

To prepare the pizza: Heat the oil in a small pan over medium/medium-low heat. Add the onion. Cook for about 15 minutes, stirring frequently to prevent burning, until the onions are tender, sweet, and lightly golden. Spread a thin layer of the sauce (approximately 1/2 cup) over the pizza crust. Scatter most of the bacon, mango, and onions over the sauce. Top with the shredded cheese. Scatter the remaining bacon, mango, onions, and parsley on top. Bake in a 400 degrees oven for about 12-15 minutes, until hot and melty.

*The barbecue sauce recipe will produce more sauce than is necessary for the pizza. You can use the sauce as you might use any barbecue sauce on grilled chicken, ribs, shrimp… It would also freeze nicely for later use.

5 Comments

Posted in Baking, Breads, Cheese, Dressings and Condiments, Food, Fruit, Main Course, Pizza, Pork, Recipes, Sauces and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Grilled Chicken Tikka Masala Pizza

Posted on August 10, 2012 by amydeline

Anyone following all of this crazy zombie apocalypse ‘news’ popping up?? There’s some seriously wacky stuff going on out there.  I’ve seen enough zombie movies to know that this is always how it begins…a few random incidents which are brushed off as isolated events with some logical cause. The public is urged not to panic and then all h.e.double hockey sticks breaks loose. (Being told not to panic is a sure sign that it’s time to panic.) And honestly, though I’m inclined to believe that all of this has more to do with dangerous mind-altering drugs than a zombie armageddon, I’m not sure that brings me any peace of mind.

Did ya know that the CDC’s website has a section on zombie preparedness?? I kid you not. I’m pretty sure it’s a tongue-in-cheek, fun way to educate about general disaster readiness. Or is it???

Personally, I learned everything I need to know from the educational zombie comedy, Zombieland.

Zombie Survival Rule #1: Cardio

Good thing I’ve been running again. And it feels so good. I’d been struggling to get back to a regular running routine ever since having my baby 15 months ago and it’s been an uphill battle, both literally and figuratively. My progress had been dreadfully slow. But, the baby weaned from nursing almost two months ago and my running progress has accelerated ever since. Guess I didn’t realize the toll it was taking on my body. It feels good to get out there for my runs and I’ll be ready when the zombies…errr, I mean bath salt crazies…start chasing me down. (I’m joking…mostly.)

The other benefit of running is that it affords me a little more wiggle room in my dietary choices, so I can afford to enjoy a few indulgences. Ok, my running/indulgence balance is admittedly still a bit off, but it’s getting closer. This grilled chicken tikka masala is one of those indulgences that I think about when I’m running. This mouth-watering pizza combines one of my all-time favorite dishes, chicken tikka masala, with homemade garlicky grilled naan flatbread and a bit of melty mozzarella cheese. Seriously yummy and worth every second of heart-pounding cardio.

I’d like to tell you that this dish is a cinch to pull together, but that would be a lie. There is nothing inherently difficult about it, but between preparing the marinade, making the sauce, preparing the dough, grilling the chicken, grilling the naan, and then assembling and grilling the pizzas, this is a time consuming meal. But it is a labor of love. Definitely worth the time! Just save it for a sunny weekend day and get the whole family involved in the process!

To make things more manageable, you may want to plan to cook the meal in parts. The chicken can be marinated the night before. The sauce, the chicken, and the naan can all be made ahead of time and will hold well in the fridge for a day or two. You could even enjoy the meal as traditional chicken tikka masala with rice and naan one night and make the pizzas for leftovers the next day! However you decide to break it up, I think you’re going to enjoy this delicious meal!

Grilled Chicken Tikka Masala Pizza

Ingredients

For the Naan*

  • 1 packet dry active yeast
  • 1 cup warm water (about 110-115 degrees)
  • 1/8 cup sugar
  • 3/4 teaspoon salt
  • 1/4 cup milk
  • 1 egg, lightly beaten
  • 1 tablespoon garlic, minced
  • 4 cups flour (approximately)
  • 4 tablespoons butter, melted

For the Chicken

  • 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
  • 1 1/2 cups plain yogurt
  • 3 tablespoons garam masala
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/2 inch segment of fresh ginger, grated

For the Sauce

  • 3 tablespoon butter
  • 1 small onion, diced
  • 1 teaspoon garlic, minced
  • 1 1-2″ segment fresh ginger, grated
  • 2 small serrano peppers, seeds and ribs removed, diced
  • 1 1/2 tablespoons garam masala
  • 1 (29 ounce) can crushed tomatoes
  • 1/4 cup tomato paste
  • 1 cup heavy cream
  • 1/4-1/2 teaspoon cayenne (plus more, if desired)
  • 1 teaspoon salt (plus more, if desired)
For the Pizzas
  • 2 cups mozzarella cheese, shredded
  • Fresh parsley leaves, chopped

Directions

To prepare the chicken marinade: Combine all marinade ingredients in a container with a tight-fitting lid. Place the chicken thighs in the marinade and toss to evenly coat. Refrigerate and allow the chicken to marinade for at least six hours or overnight.

To grill the chicken: Wipe the grill with a bit of vegetable oil to help prevent sticking. Preheat grill to medium heat. Shake the excess marinade off of the chicken and place it on the preheated grill. Cook the chicken for about 7-10 minutes on each side. (Cooking time will depend on the thickness of the chicken. The chicken is fully cooked when it has reached an internal temperature of 165 degrees.) Allow the chicken to cool, then cut into small pieces. Refrigerate until using.

To make the naan: Stir together the yeast and warm water. Allow to rest for about 10 minutes. Stir in the sugar, salt, milk, garlic and egg. Add the flour 1 cup at a time, stirring and kneading for several minutes until a soft dough forms. (Add the flour slowly towards the end, since the quantity of flour will vary. The dough should be slightly sticky, but manageable. If the dough is too dry, add little bits of water or milk. If the dough is too wet, add small quantities of additional flour.) Place the dough in a lightly oiled bowl. Cover with a slightly damp towel and allow it to rest at room temperature for 1-2 hours, until it has doubled in size. Then, divide the risen dough into 12 equal balls of dough. Place the balls on a lightly oiled baking sheet. Cover with the towel and allow to rest at room temperature for about 30 minutes. Preheat your grill to medium heat. Prepare a work station near your grill with a rolling pin, cutting board, and flour. Lightly scatter the flour over the cutting board. One at a time, roll each ball of dough into a flat round, then gently stretch the dough into a soft teardrop shape. Place the dough directly onto the grill and cook for about a minute on each side. It will begin to puff slightly when it is done. Remove from the grill and brush with melted butter.

To make the sauce: Melt butter in a saucepan over medium heat. Add the onions, garlic, ginger, and serrano peppers. Cook for about 5 minutes, stirring frequently, until the onion is translucent. Add the garam masala, stir, and cook for another minute. Add the crushed tomatoes, tomato paste, salt, and cayenne pepper. Stir to combine. Continue cooking until heated through, stirring frequently. Reduce the heat and add the cream. Taste and adjust seasoning with additional salt and cayenne pepper, as desired.

To assemble the pizzas: Spread a layer of sauce onto each piece of naan. Scatter some of the chicken over each naan. Sprinkle each pizza with a bit of the mozzarella cheese. Garnish with fresh parsley. Heat the pizzas on the grill or in a 350 degree oven until the cheese is melty and all components are heated through (about 8-10 minutes).

*Recipe for naan adapted from the recipe found HERE.

Makes 10-12 small individual pizzas

8 Comments

Posted in Baking, Cheese, Food, Main Course, Pizza, Poultry, Recipes, Sauces and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Chilled Mango Cucumber Gazpacho

Posted on August 8, 2012 by amydeline

This past weekend, I had the pleasure of escaping with my husband to the most charming little place in the Catskills. We’d gone to celebrate the first wedding anniversary of my husband’s beautiful sister at the location she and her husband eloped to last August. Dear old friends, family, and new friends gathered at The Roxbury Motel for a truly blissful weekend.

Grounds of The Roxbury Motel in Roxbury, NY

This place is a polished gem with so many facets that you can’t help but gasp as you view each new angle. It’s hard to put into words and pictures don’t do it justice. It’s just magical. Every space on the property has been tended to with the same special care a momma gives her baby. You can feel the love in every unique little detail. During our time there, we encountered a family with two small children, a group of four women celebrating a bachelorette weekend, a couple on a romantic getaway, and a pair of outdoor sports enthusiasts. Oddly, The Roxbury Motel provides the perfect accommodations for each of these occasions. It’s definitely a special place.

The ‘Maria’s Curtains’ room in The Roxbury Motel

My husband and I stayed in the room which is called ‘Maria’s Curtains’…as in the Maria from The Sound of Music and the curtains she used to create play clothes for the von Trapp children. Our room was swimming in the curtain’s pattern, from the bedding to the hand stenciling which crossed from the walls to the ceiling, to the custom tiling around the massive soaking tub. The lamps were made of brown paper packages tied up with strings. And two fantastically tiny, bright copper kettles sat on a small corner table. I’d be lying if I told you I didn’t spend half of the weekend singing My Favorite Things in my ridiculously out-of-tune voice.

We stayed up too late laughing with friends, old and new. We had massages. We soaked in the spa’s hot tub. We drank champagne. And we dined at an amazing little restaurant, called the Peekamoose. The Peekamoose prides itself on its use of locally grown, seasonal ingredients with a menu which changes based on the day’s freshest available foods. Their execution is flawless in every way. I enjoyed a peppery arugula salad tossed in a light vinaigrette with fresh peaches, chevre, and toasted pine nuts, followed by tender goat cheese gnocchi and then the most decadent slow-cooked braised short ribs in a truffled bordelaise sauce. It was an amazing meal.

Exterior of the Peekamoose Restaurant in Big Indian, NY

My husband enjoyed the same selections, with the exception of the first course. For his first course, he selected the chilled watermelon gazpacho. (I stole a taste, of course.) And when we arrived back home to find a box full of the most beautiful, perfectly ripe mangos on my doorstep (courtesy of the National Mango Board), I was instantly inspired. Mango gazpacho.

Traditionally, gazpacho is a chilled tomato-based soup accented with cucumbers, onion, and peppers. But, inspired by the sweet and savory watermelon gazpacho at Peekamoose and the box full of gorgeous mangos on my doorstep, I came up with this refreshing (and quite mangolicious) variation.

Somebody couldn’t stay away from the mangos…

Mangos are just so perfectly versatile. They’re sweet, smooth, and bursting with fiber and vitamin C. Everyone in our family loves their flavor and I always feel good about feeding my family fresh, nutritious foods. When selecting mangos, focus more on the feel of the fruit, than the color. A ripe mango will feel slightly soft, like a peach. If your mangos are not quite ripe, store them on your countertop for a few days. Placing them in a brown paper bag can help speed the ripening process. Once they are ripe, you can store them in the fridge for up to five days. For a photo guide on how to cut mangos, check out my mango guide HERE or stop by www.mango.org for more tips and delicious mango recipes.

Apparently, I was taking too long to cut the mangos.

This smooth, chilled soup makes a refreshing first course during a summer meal or an eager partner to a nice fresh salad. Sweet mango provides the main flavor base, combined with a bit of creamy Greek yogurt and vegetable broth. Fresh cucumber, added to both the soup and the garnish lends a cool, crisp flavor. We tend to like things spicy around here, but you can easily adjust the spiciness to your family’s liking by increasing or decreasing the cayenne and jalapeño pepper in the recipe.

Chilled Mango Cucumber Gazpacho

Ingredients

  • 4-5 large mangos, skin and pit removed, cut into chunks*
  • 1 (6-ounce) container plain Greek yogurt
  • 1 (15-ounce) can vegetable broth
  • 2 1/2 teaspoons lemon juice
  • 3″ segment seedless cucumber, peeled and chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper (plus more if desired)

For the garnish

  • 6″ segment of seedless cucumber, finely diced
  • 1 jalapeño pepper, ribs and seeds removed, finely diced
  • 1 shallot, finely diced
  • 1 teaspoon lime juice
  • Basil oil, optional

*Click HERE for a photo guide on how to cut a mango.

Directions

Place the mango chunks in a blender. Blend until smooth. (You should have about 3 1/2 cups of mango puree.) Add the cucumber, vegetable broth, lemon juice, and yogurt. Blend until smooth. Add salt and cayenne pepper, as desired. Refrigerate until chilled.

For the garnish, combine the cucumber, jalapeño pepper, and shallot with the lime juice. Refrigerate until serving.

For the optional basil oil, blend about 1/2 cup fresh basil leaves with abut 1/4 cup of olive oil, then strain through a fine sieve or a piece of cheesecloth to remove large chunks of basil.

3 Comments

Posted in Food, Fruit, Main Course, Recipes, Side Dishes, Vegetable and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

Bacon Cheddar Drop Biscuits

Posted on August 1, 2012 by amydeline

There’s a full moon tonight. Of that I am certain. I didn’t look it up online and I haven’t glanced at the evening sky. I need only to spend a moment observing my children to know for sure that the moon is full. They are like small, incredibly accurate phase of the moon indicators. And they’ve been in rare form this week.

Just yesterday, two of the boys spent thirty minutes engaged in a volatile argument over who is going to get the longer surfboard. You should understand that getting a surfboard of any size is not (and has never been) in our plans, which made this argument completely irrelevant and bizarre. But for thirty minutes they argued their way around Target shouting at each other about surfboards, until my five year old exclaimed that he was going to hire a shark to bite Lucas’ arm off. Anyone know what the going rate for mercenary sharks is this days??

Meanwhile, the baby has learned how to remove his own diaper and in the process has discovered that he’s a boy. He’s absolutely delighted with his new skill and new discovery. So, in between calling off the sharks, I’ve been chasing the baby and his bare tushy around the house, hopelessly trying to keep him dressed. He thinks he’s pretty funny. But I had the last laugh when I stuck him in a onesie and foiled his disrobing endeavors.

Trouble monkeys; every one of them.

When life gives you chaos, make bacon. Bacon makes everything better. Truly. Even the baby eagerly oohs and ahs at the sight of a plate of bacon. Smart baby. When he was younger he used to crawl around teething on a rubbery piece of pretend bacon. We called it his ‘training bacon’. We’re raising these kids right.

Make a lot a bacon and then throw some in these biscuits. These super simple drops biscuits are a delicious variation on my cheddar garlic biscuits. Cheesy, buttery, bacony; they make a perfect accompaniment for just about any meal. We enjoyed them alongside some grilled chicken in a spicy apple barbecue sauce and corn on the cob. You may want to make a double batch. These biscuits are gonna go fast.

Bacon Cheddar Drop Biscuits

Ingredients

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons salted butter, cold, cut into small pieces
  • 3 tablespoons vegetable shortening, cold
  • 1 cup buttermilk
  • 1 cup cheddar cheese, shredded
  • 1 cup bacon, cooked to crisp, crumbled
  • 2-3 green onions, chopped
  • 3 tablespoons salted butter, melted (for brushing the biscuits)

Directions

Preheat oven to 425 degrees. Lightly coat baking sheets with cooking spray or vegetable oil. In a bowl, combine flour, baking powder, and salt. Add the 3 tablespoons of cold butter and 3 tablespoons cold vegetable shortening to the flour mixture. Use a dough cutter or fork to blend the butter and shortening with the flour mixture until pea-sized bits of flour-coated butter and shortening are dispersed throughout the mixture.

Stir in the buttermilk, cheese, bacon, and green onion. Do not overmix. Use an ice cream scoop or measuring cup to drop mounds of the dough onto the prepared baking sheets.

Bake for about 15-20 minutes.

Melt the butter in a small pan or microwave. Brush over the baked biscuits.

Makes 10-12 Biscuits

12 Comments

Posted in Baking, Breads, Cheese, Food, Pork, Recipes, Side Dishes and tagged , , , , , , , , , , , , . Bookmark the permalink.

Grilled Soy-Ginger Flank Steak and Asian Cabbage Slaw

Posted on July 23, 2012 by amydeline

I’ve written before about my Lucas and his regard for the truth. If Lucas tells you that pink elephants are falling from the sky, you’d better seek cover and fast. The kid doesn’t lie.

What I didn’t realize until recently is that his regard for the truth carries over into his assumption that everyone else around him is also always telling the truth. My first inkling of this issue occurred on an afternoon when Lucas approached the screen door, which was locked to prevent the baby from letting himself out. He called inside, where my husband and I were sitting, and requested to be let in. In what should have been obvious jest, my husband called back, Nope, sorry. You’re an outside kid now. I giggled. Lucas did not. He instantly crumbled to the deck floor and sobbed, But…I don’t want to live outside. 

His literal interpretation of any statement explains why he became so upset when his older brother told him we were going to put salt on his ice cream cone instead of sprinkles. It also explains why a simple game of hide-and-seek with his brother became so complex. Lucas was assigned the role of seeker. Liam came crashing into the house, ran into the bathroom and slammed the door behind him. Very un-ninja-like. Lucas began counting, 1.. 2.. 3.. 4.. 5.. 6.. 100. Then, he began searching the house. Meanwhile, Liam is raising a ruckus in the bathroom…slamming the toilet seat, running the water, banging into walls. Lucas jiggled the bathroom door knob, but couldn’t get the door open. So, he called into the bathroom, Are you in there, Liam? Liam (clearly from the bathroom) shouted, No…I’m under the dining room table. Lucas ran off to check under the table. Unable to locate his brother in the dining room, Lucas returned to the bathroom to ask, Where are you? Liam then explained that he was hiding under the kitchen table. Lucas, of course, checked the kitchen table and then came to me and sadly said, I can’t find Liam. 

He’s in the bathroom, silly goose.

I cried myself laughing when I shared this story with my husband. As exhausting as it often feels to spend spend all day, every day, with my very busy kids, I am so happy to be able to witness these funny times in their lives.

At the end of a busy day of mind-boggling hide-and-seek, a delicious dinner is always in order. This meal is inspired by a cabbage salad I recently had the pleasure of tasting at a friend’s barbecue. I’ve tasted other similar salads; fresh cabbage in a sweet, tangy dressing, topped with some sort of nut and crushed ramen noodles. It’s the ramen noodles that sell me every time. Seriously, how addicting are uncooked ramen noodles?? I decided I’d come up with my own rendition of an Asian cabbage salad, sweetened with honey, mixed with sweet red pepper and bean sprouts, and finished with cashews and the gotta-have-’em ramen noodles. This recipe makes a bucketful of the addictive salad. I’ve been happily eating it for three days now.

But, this meal doesn’t stop with the salad. Using the same set of ingredients in different proportions, I came up with a simple soy-ginger marinade, which I dunked a nicely trimmed flank steak into. I let the steak chill out in the marinade for about an hour or so, then I threw it on the grill and sliced it up to serve over the cabbage salad. Let me tell you, aside from imparting savory goodness into the meat, this marinade did something magical to the steak. Even though I let my steak go a bit too long on the grill, the result was incredibly tender, practically falling apart around the exterior. Even the baby, with all of his six (almost eight) perfect teeth, thoroughly enjoyed this steak. I’m sure the tenderizing has something to do with the soy sauce in the marinade breaking down the proteins in the steak. Honestly, I’m just as content to believe it’s a magical marinade.

I told Lucas it was magic. He ate all of his steak, of course.

Grilled Soy-Ginger Flank Steak

Ingredients

  • 1 flank steak (1.5-2 pounds), trimmed of excess fat
  • 1/4 cup soy sauce
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1 teaspoon honey
  • 1/2 teaspoon garlic, minced
  • 1 teaspoon rice vinegar
  • 1 teaspoon sambal oelek (ground chili paste)*

*Can substitute cayenne pepper, to taste

Directions

Whisk together the soy sauce, ginger, oil, honey, garlic, rice vinegar, and sambal oelek until well combined. Pour the mixture over the steak in an air-tight container. Refrigerate for about an hour or two. Periodically turn the steak in the marinade so that all sides are coated.

After the steak has been well marinaded, preheat the grill at medium heat. Place the steak on the grill. Allow the steak to cook for approximately 6 minutes on each side, or until it reaches your desired doneness. Remove the steak from the grill and allow to rest for 5 minutes before slicing.

Serves about 6

Asian Cabbage Slaw

Ingredients

  • 1 head cabbage, shaved or very thinly sliced
  • 1 sweet red pepper, ribs and seeds removed, shaved or very thinly sliced
  • 1 cup bean sprouts
  • 1/2 cup rice vinegar
  • 1/4 cup sesame oil
  • 1/4 cup honey
  • 1 teaspoon fresh ginger, grated
  • 2 teaspoons soy sauce
  • 1 teaspoon sambal oelek
  • 1 cup roasted cashews
  • 1 package ramen noodles, uncooked, broken into small pieces

Directions

In a very large bowl or container, combine the cabbage, red pepper, and bean sprouts. Toss to combine. In a separate bowl, whisk together the vinegar, oil, honey, ginger, soy sauce, and sambal oelek until well blended. Pour the dressing over the cabbage mixture and toss until well combined. Add the cashews and toss to disperse. Refrigerate for at least an hour. Add the crushed ramen noodles just before serving.

Serves about 8

2 Comments

Posted in Beef, Dressings and Condiments, Food, Main Course, Recipes, Salads, Side Dishes, Vegetable and tagged , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Strawberry Banana Bread

Posted on July 19, 2012 by amydeline

Back in what feels like another lifetime, I was a second grade teacher. One portion of our daily routine included an activity we called Writers’ Workshop. It was a time of the day devoted towards writing, where my students could work independently or collaboratively on various forms of written expression. While they worked, I’d meet with individual students to help walk them through the editing process, while weaving lessons about writing technique, language, and grammar into our little discussions. Some students worked on personal narratives, others on poetry, and others on persuasive writing.

Strawberry Banana Bread Attempt #1 – with freeze-dried strawberries

And then there was the group of boys who’d formed a rock band and spent their time during writers’ workshop writing song lyrics. Now, this rock band was no casual arrangement. Though not a one of them played a musical instrument, they took the idea of their band quite seriously. These boys waited all day to work on their writing. They put careful thought into their choice of words and worked cooperatively to fine tune their performance. I was feeling like a pretty awesome teacher for being able to get my students so actively engaged in the writing process and so motivated to develop their writing skills. And that’s right about went things went sour with the band.

Strawberry Banana Bread Attempt #2 – with strawberry glaze swirl on the top

You see, ‘Diego’ kicked ‘Joshua’ out of the band. It had something to do with not fully committing to his dance moves. Seriously. Joshua was crushed. ‘Willis’ tried to remain neutral, but it was clear that he was also  unimpressed by Joshua’s moves. I intervened and brought peace back to the band long enough for them to perform the song they’d been working so hard at.

It went something like this…

Oh, when am I gonna be a man?

I wanna be a man!

I’m gonna get a wallet.

I’m gonna go to the gym.

Ooo, when am I gonna be a man?

It was sort of a rap song. And clearly very revealing about a second grader’s perspective on what makes a man…gym memberships and wallets. Of course.

Strawberry Banana Bread Attempt #3 – invisible strawberry glaze swirl throughout the bread

I was reminded of this memory when I walked into my living room to find my 5 year old giving my 3 year old lessons on how to be a man. They were as serious about these lessons as my former students were about their rock band. The lessons involved such behaviors as hopping on one foot, not crying, and toasting blueberry waffles. All very important man behaviors, for sure.

Kids are funny. They’re constantly trying to make sense of their little worlds and every so often, they give us a peak into the carnival of their little brains. Like this morning, on our walk back from the grocery store, when we passed an empty bottle on the side of the road.

That’s weird, commented my 5 year old.

I bet it was a man sitting by the road singing a song who left it there, replied my 3 year old. (A hobo with a handkerchief on a stick, perhaps?)

What was he singing, I asked.

Yankee Doodle, replied my 5 year old confidently.

No, my 3 year old adamantly intervened. I think he was singing Nowhere Man. 

I will bake five dozen cookies for any hobo with a bindle, singing Nowhere Man, on Blueberry Lane.

Strawberry Banana Bread Attempt #4 – with fresh strawberry puree and dried strawberries

But we hadn’t gone to the grocery store to buy cookie ingredients. We were picking up fresh strawberries and bananas for this Strawberry Banana Bread. This recipe is the result of not one, not two, not three, but four attempts. (We’ve been eating a lot of banana bread around here.) Every batch was delicious in its own right. But, it wasn’t until the fourth batch that I nailed what I’d been trying to accomplish.

Doesn’t seem like making a loaf of strawberry banana bread should be such an issue, right? But here’s the problem…when baked, strawberries become undesirably mushy. So, in my first attempt, I tried incorporating freeze-dried strawberries to conquer the mushy dilemma. The result was acceptable. The freeze-dried strawberries rehydrated during baking, but there wasn’t enough strawberry flavor throughout the loaf. So, on attempts two and three, I made a strawberry glaze, which I attempted to swirl throughout the loaf using two different techniques. But, the banana bread was too dense to produce my intended result. Both of those loaves came out fantastically sweet and moist with a lovely caramelized crust, but I still wasn’t satisfied. On my final attempt, I had the epiphany that I could puree fresh strawberries to replace all of the water and part of the vegetable oil in my normal banana bread recipe. This had the double effect of dispersing the sweet strawberry flavor throughout the bread as well as slightly lightening the recipe. Chopped dried strawberries lend additional strawberry flavor and a nice variety of texture to the loaf.

Strawberries and bananas are a classic flavor combination. And they’ve never been better combined than in this twist on banana bread. This is more than just a banana bread with a few strawberries mixed in. This bread pays equal homage to both the strawberries and the bananas. Definitely worth the four attempts it took to come around to this recipe!

Strawberry Banana Bread

Ingredients

  • 1 3/4 cup flour
  • 1 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup pureed strawberries
  • 1/3 cup vegetable oil
  • 1 cup mashed ripe bananas
  • 3/4 cup dried strawberries, chopped

Directions

Preheat oven to 350 degrees. Spray a loaf pan with baking spray.

In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Add the vegetable oil, pureed strawberries, vanilla, and eggs. Stir until well combined. Add the mashed banana and dried strawberries. Stir until well blended. Pour the banana bread mixture into the prepared pan.

Bake for 60-70 minutes.

6 Comments

Posted in Baking, Breads, Breakfast, Desserts, Food, Fruit, Recipes and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.
← Older Posts
Newer Posts →
Look, Feel, Live Beautiful

Beauty Awaits

The Gourmand Mom

Good food, seasoned with a dash of life